Stir-Fried Asparagus

SUBMITTED BY: Rochelle Higgins 

"This sauce dish, with crisp-tender asparagus and crunchy water chestnuts, can be served as a meatless entree or side. Rochelle Higgins of Woodbridge, Virginia shared the recipe."
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PREP TIME  10 Min
COOK TIME  10 Min
READY IN  20 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 tablespoon cornstarch
  • 3/4 cup reduced sodium chicken broth or vegetable broth
  • 2 tablespoons reduced-sodium soy sauce
  • 3/4 pound fresh asparagus spears, trimmed and cut into 2-inch pieces
  • 1/2 green pepper, julienned
  • 1/4 cup sliced green onions
  • 1 garlic clove, minced
  • 1 tablespoon canola oil
  • 1 cup sliced fresh mushrooms
  • 1 (8 ounce) can water chestnuts, drained

DIRECTIONS

  1. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok, stir-fry the asparagus, green pepper, onions and garlic in hot oil for 2-3 minutes. Add the mushrooms; stir-fry for 1-2 minutes. Add water chestnuts; stir-fry 1-2 minutes longer. Stir broth mixture; add to the vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.

FOOTNOTE

  • Nutritional Analysis: One serving (1 cup) equals 133 calories, 5 g fat (trace saturated fat), 0 cholesterol, 567 mg sodium, 17 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.
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REVIEWS

The reviewer gave this recipe 2 stars. This recipe averages a 3.5 star rating.
Reviewed on Jan. 6, 2009 by ngrennan99 
Quite bland, wouldn't make this again. The sauce was essentially flavourless. If it hadn't... MORE


 
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